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| Dr. Christina Parisi

Spring Salmon Salad with Lemon-Herb Vinaigrette & Toasted Pistachios

recipeshealthy eatingsalmonspringhigh protein

Maryland Weight Care presents a nutrient-dense salad featuring pan-seared salmon, fresh spring vegetables, and a bright lemon dressing. The recipe emphasizes ease of preparation and ingredient flexibility.

Ingredients (Serves 2)

Salmon Bites:

  • 8 oz salmon fillet, cubed
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Salt and pepper

Salad Components:

  • 1 cup asparagus pieces
  • 1 cup fresh or frozen peas
  • 1/2 cup snap peas
  • 1/2 cup sliced radishes
  • 1 cup mixed greens
  • 1/4 cup fresh mint or basil
  • 1/4 avocado (optional)
  • 1/4 cup toasted almonds or pistachios

Lemon-Herb Vinaigrette:

  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey
  • 1 minced garlic clove
  • 1/2 tsp lemon zest
  • Salt and pepper

Instructions

  1. Blanch asparagus and peas in salted boiling water for 1-2 minutes; ice bath immediately
  2. Combine all vinaigrette ingredients in a bowl
  3. Air-fry seasoned salmon at 400 degrees F for 6-8 minutes, shaking halfway through
  4. Toast nuts for 2-3 minutes until fragrant
  5. Combine greens, vegetables, and herbs; dress and toss gently
  6. Top with salmon, nuts, and avocado; serve immediately

Storage tip: Components can be prepared separately and assembled when ready to eat.